News & Analysis on Food & Beverage Development & Technology
Food manufacturers have pampered to health-conscious Europeans with a raft of new fruit-based product launches in 2013, with overall fruit ingredient launches up 22% over the preceding year, according to Innova Market Insights.
The horsemeat scandal was caused by “a more for less” culture in the food supply chain, which highlights the benefits of manufacturing branded products compared with own-label, said Warburton’s boss Jonathan Warburton.
Barentz International has teamed up with Australia’s Additive Solutions to market and distribute its ingredients across Australia and New Zealand.
Brazilian food exports to the Middle East jumped significantly in 2013 to total a record US$5.3bn and 17bn tonnes, according to the Arab-Brazilian Chamber of Commerce (ABCC).
Romania’s government is planning to lower the VAT on meat and processed meat products from the current rate of 24% to 9%, according to Liviu Harbuz, deputy head of the agriculture commission at the Romanian parliament.
Salmonella data spanning 40 years has been put together in the hope of finding ways to reduce infections in the future.
A recent study linking protein intake to an increased risk of cancer death could have detrimental public health implications for adults seeking to maintain muscle health and avoid sarcopenia, says a group of leading protein experts.
Syria may be facing increasing food security threats as drought threatens this year's harvests, the United Nations Food and Agriculture Organisation (FAO) has said.
Average Swiss consumers ate almost 52kg of meat in 2013, up 0.4% from what they consumed in 2012, according to Proviande, the trade association of Swiss meat producers.
A 25 year study of diet and ageing in monkeys has revealed a ‘significant’ reduction in mortality and age-related diseases among those with calorie restricted diets.
The Ukrainian government has banned certain candy and chocolate products from part Russian state-owned firm United Confections.
Food Vision
Global food and drink firms will launch new products designed to release the untapped potential of multi-sensory experiences based on sound and vision, a leading cognitive neuroscientist has revealed.